Nature's Chemistry: Oxidation of Food

Question 1

Primary and secondary alcohols can be oxidised to form aldehydes and ketones using what?

Answer 1

Oxidising agents such as acidified potassium dichromate or hot copper (II) oxide

Question 2

Tertiary alcohols cannot be what?

Answer 2

Oxidised using mild oxidising agents

Question 3

Aldehydes and ketones contain what?

Answer 3

The carbonyl group (-C=O)

Question 4

Aldehydes can be oxidised further to produce carboxylic acids using acidified potassium dichromate, Fehling’s solution or Tollen’s reagent, what is different about ketones?

Answer 4

They cannot be oxidised

Question 5

Carboxylic acids can be reduced to form what?

Answer 5

Aldehydes or primary alcohols

Question 6

Oxidation involves what?

Answer 6

An increase in the O:H ratio

Question 7

Flavour and aroma molecules in food are often what?

Answer 7

Aldehydes and ketones

Question 8

Oxidation of these molecules can change the flavour, making foods taste what?

Answer 8

Unpleasant

Question 9

Antioxidants are used to do what?

Answer 9

Prevent this oxidation and thus preserve flavour

Question 10

The chemical structure of a food molecule can be used to determine what?

Answer 10

Whether the molecule is likely to be soluble or insoluble in water or oil

Question 11

The volatility of a flavour compound is also determined by what?

Answer 11

Its structure